Custard Recipes

This version of crème brulée is flavored with the spices that are used in masala chai. Cloves, cardamom, ginger and cinnamon give the dessert the distinct flavor of masala chai combined with the richness of a French custard. I wasn't sure how it would turn out, but after the first bite it has become my favorite flavor. Don't get me wrong; lemon, butterscotch and green tea are great flavors, but the masala spices are absolutely intoxicating.

I'm not a big tea drinker, but whenever we have a party and serve masala chai, I end up drinking all the leftovers. What can I say, I'm addicted. Even though the flavors of this drink are fabulous, it's probably good that I don't drink this particular tea that often because of its high caffeine content. Masala chaicrème brulée has as much caffeine as a cup of masala chai, along with all the fat that is found in a crème brulée. Something else to keep me awake at night!

Chocolate Persimmon Trifle is a unique dessert creation, inspired by my friend Carole's suggestion that I should try using Hachiya persimmons (the soft variety) in puddings and custards. I love Hachiya persimmons and I usually eat them as is, but I'm always up for a challenge. At first, I wanted to play it safe and make a persimmon almondine tart but that would have been too easy. So I made a trifle with layers of basic white cake, persimmon pudding and chocolate.

I usually cook with Fuyu persimmons (the hard variety) but after this decadent dessert, I'm definitely going to test out more recipes using the Hachiya variety.

I think clafouti is one of the most commonly found desserts in France after crème brulée.

Clafouti is traditionally made with cherries; the fruit is baked in a custard, flan-like batter. Contrary to crème caramel(which is somewhat like a flan), clafouti is made with flour. Just sprinkle on little powdered sugar before serving and you'll get oohs and ahhs from your guests.

Crème brulées, though tasty by themselves, are a perfect palette for other flavors. My husband Lulu loves butterscotch, so I came to the fairly obvious conclusion that I should combine the two of them.

If you're not a big fan of butterscotch, you can substitute any other flavor that you like but you have to balance the sweetness of the dessert.

The creme brulee is a classic French dessert. The base is just your averagecustard, but you can add your own twist to it by using different chocolate chips(milk, dark, white, butterscotch, peanut butter, lemon, mint) or by adding anextract to the vanilla chips (rose, pandan, peppermint, mocha). It is a trueculinary chameleon.

What really sets the creme brulee apart though is the crunch when you breakthrough the burnt sugar crust. I think that's what truly gives it its status andsophistication. It somehow brings a smile to your face, no matter how old youare. It reminds me of the scene in Amelie when she breaks through the crust and grins.

AmelieSo make this next time you throw a party and wow your guests. You'll definitelybe a femme fatale.